A bagel and a smoothie might not seem like a natural pairing, but Bruegger’s Bagels and Jamba Juice are looking to build a relationship that benefits both brands.
“We had done some cobranding with Caribou in the past [and] what we learned was that the power of two really good brands can make an...

Diners will have to wait until the end of 2016 to find calorie labels on all chain restaurant menus.
The Food and Drug Administration (FDA) says that restaurants and other establishments will now have until December 1, 2016, to comply with federal menu labeling rules—one year beyond the original...

Most Millennials wouldn’t know Roy Rogers, the iconic Western movie star, from a cowboy’s tin of beans.
That’s utterly irrelevant to Roy Rogers, the Frederick Maryland–based quick-service chain that’s making a steady turnaround in a serious bid for 21st century relevance. Never mind that even...

It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry. As vice presidents of customer relationship management and product development, respectively, the two were often burning the midnight oil and coming upon the same...

Before becoming a Chronic Tacos franchisee, Audra de Vera worked as a federal agent for the U.S. Department of Health and Urban Development (HUD). With a degree in international security and conflict resolution from San Diego State University, de Vera investigated financial fraud. She spent four...

It’s finally happening—through a collaboration between the frozen yogurt shop Pinkberry and the delivery service Postmates, frozen yogurt is now available for delivery.
After years of optimizing its products for travel in the catering business, Pinkberry has become the first in its category to...

Perhaps best known for cofounding America Online (AOL) and later serving as its CEO, Steve Case has now turned his attention to foodservice. Like many tech innovators, he sees great potential to “disrupt” the system through technology and a tech mindset.
Case serves as chairman and CEO of the...

Neville Craw had not been on a bicycle since high school, but it did not deter him from pedaling 300 miles in three days between Santa Barbara and San Diego, California.
The Arby’s chef was part of Chefs Cycle, a charity program under the larger No Kid Hungry initiative, which seeks to end...

Technology has long been lauded as the saving grace of an industry that relies heavily on efficiency, but amidst all of the marketing, hopes, and hype, it can be hard to tell what the big picture of restaurant tech really looks like for operators on a day-to-day basis. In an enlightening...

Denver-based Garbanzo Mediterranean Grill, a Mediterranean fast-casual restaurant concept, unveils its new brand identity, Garbanzo Fresh Mediterranean. The new brand emphasizes the fresh, vibrant food and culture found in Garbanzo locations across the country.

Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive...

With the heat of the summer in full swing, The Original Brooklyn Water Bagel Co. launched a new menu on June 19, unveiling a refreshing line up of lunch sandwiches, coffee products, frozen drinks, and house-made berry items at participating locations.

Burger 21, an award-winning, “beyond the better burger” fast-casual franchise, announces its restaurant in Davie, Florida, will re-open under new ownership July 20 at 2451 South University Drive. To celebrate, the fast casual franchise will give away Burger 21 swag bags to the first 100 guests...

I remember falling in love with Capriotti’s in college. My roommate, lifetime friend, and now current business partner came home one day praising Capriotti’s as the best sandwich he had ever had. After a week, he practically dragged me there himself. He was right: It was the best sandwich I'd...

Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu

As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e